Grilled Hereford Ranch Steak

Using a different cut of beef such as ranch, thick flank or skirt marinated with pineapple and allspice makes a steak supper with a difference.

Serves: 4

Cooking Time: 10 minutes


  • 4 lean ranch, thick flank, skirt or sirloin steaks
  • Salt and freshly milled black pepper
  • 75ml/5tbsp fresh pineapple juice
  • 10ml/2tsp allspice berries, crushed (a spice available at all good supermarkets)
  • 25g/1oz dark brown sugar
  • 2 medium onions, peeled and thinly sliced
  • 15ml/1tbsp sunflower oil
  • 30ml/2tbsp sherry
  • 150ml/¼pint good, hot beef stock
  • 15ml/1tbsp Worcestershire sauce


  • Place the steaks in a shallow, non-metallic dish and season on both sides.
  • In a small bowl; mix together the pineapple juice, crushed berries and sugar. Pour over the steaks and add the onions. Cover and refrigerate for 40 minutes, or overnight, if time allows, turning once.
  • Remove the steaks from the marinade (reserving the marinade) and cook under a preheated moderate grill according to your preference. Transfer the steaks to a warm plate to rest.
  • To make the sauce from the marinade, heat the oil in a non-stick frying pan and cook the onions for 2-3 minutes. Add the reserved marinade mixture, sherry, stock and Worcestershire sauce. Bring to the boil, reduce the heat and simmer for 2-3 minutes. Add any meat juices from the steak plate to the sauce.
  • Serve the steaks and sauce with either creamy mash or cheesy pasta shapes and seasonal vegetables or a side salad.